Parboiled rice: 500gm

Toor dal: 250 gm

Red chilli: 10

For seasoning:

Chopped onions: 100gm

Chopped curry leaves: Few

Cumin seeds and asafoetida: Five gm

Turmeric and saunf: A pinch

Oil for frying

Salt to taste


Soak parboiled rice, toor dal and red chilli for four hours. Grind the soaked ingredients into fine paste. Add chopped onions, curry leaves, cumin seeds, asafoetida, turmeric and saunf. Mix well to prepare batter. Heat oil and pour a spoon full of thick batter in oil. Fry till golden brown. Serve with coconut and tomato chutney. This traditional recipe of a community in Southern Tamil Nadu was given by R.Senthil Kumar, chef cum proprietor at Ezham Suvai multicuisine vegetarian restaurant. With 10 years of culinary experience, his forte lies is North Indian cuisine.


Quick fix: Penne arabiattaJanuary 18, 2013